This Apple Cider Chili will be your new go to chili recipe during the fall. Your tastebuds will love the subtle chili spice with a hint of sweetness from the cider!
My husband said after tasting this apple cider ‘this is my new favorite type of chili’ and I have to agree with him! apple cider chili combines the best flavors of the season with vegetables, beans and spices for a flavorful vegan chili.
Table of Contents
This soup is slightly spicy, subtly sweet and perfectly delicious in a plant based chili bowl. This vegan chili is the real deal!
In our red lentil sloppy joe recipe I talked about how my son has recently gone vegetarian. It has been so fun to see him open up to new eating experiences and flavors – including this chili! I am not sure he would have even tried this in his pre-vegetarian days. He loved it, my husband loved it, it was a win for us all!
Ingredients in Apple Cider Chili
As with all chili recipes, chili is an essential spice to use in this recipe! Chili powder pairs perfectly with cumin and a dash of chipotle chili powder gives this unique taste! Sweet paprika adds the subtle sweetness of the apples and apple cider. This chili is an explosion of delicious fall flavors that your tastebuds will love.
If you love spicy and sweet combo’s, be sure to check out our Spicy and Sweet Taco bowl that combine sweet potato with chipotle black beans.
Here are the ingredients you will need to make this easy apple chili!
- Apples
- Apple Cider
- Meatless Crumbles
- Sweet Potato
- Red Kidney Beans
- White Kidney Beans
- Carrots
- Zucchini
- Chili Powder
- Cumin
- Paprika
- Chipotle Chili Powder
How to Make Apple Cider Chili
I love that this chili is made in one pot! If you love one pot meals, be sure to check out our whole recipe round up of one pot vegan meals.
This chili combines harvest tastes such as apple, cider and sweet potato with spicy herbs of cumin, chipotle powder and chili powder for an out of this world vegan soup combination.
This apple cider chili is full of vegetables! Zucchini, carrots, peppers and onion make this full of good for you ingredients.
When you make this apple chili, first you will need to prep your vegetables. Then rinse and drain your beans. Next, water sauté your onion. You do not need oil in this recipe! Yeah for an oil free chili. Add all your prepped vegetables, rinsed beans and spices. Bring to boil, simmer and let all these yummy chili smells invade your house and home. Your stomach will be growling!
This soup will simmer for about 45 minutes until all vegetables are tender.
I am certain this soup will be on your menu many times over the next few months. It certainly will be on ours. This makes a great meal prep item for lunches or to reheat for an easy dinner.
Serving and Storage
Serve with a fresh green salad like our oil free cilantro tahini kale salad! My kids love this with vegan grilled cheese.
Refrigerate leftovers of apple cider chili and enjoy it for lunch! You could also serve the leftovers over fries, like in our vegan chili fries. This is a great vegan meal prep dinner. I have frozen this soup before, but be aware the sweet potatoes do slightly change texture.
More Vegan Soups You’ll Love
- Black Bean and Rice Soup
- Vegan Lentil Soup with Kale
- Savory Sweet Potato Carrot Soup
- Creamy Vegetable Noodle Soup
Apple Cider Chili Recipe
Ingredients
- 14.5 ounces red kidney beans , canned, drained and rinsed
- 14.5 ounces Cannellini beans , canned, drained and rinsed
- 6 ounces tomato paste
- 6 ounces vegan non-meat crumbles , I used Morningstar
- 1 cup sweet onion , chopped
- 1 Tablespoon garlic , minced
- 1 cup green pepper , chopped
- 1 cup apple , diced
- 1 1/2 cups sweet potato , diced
- 1 cup zucchini , diced
- 1/2 cup carrots , chopped
- 14.5 ounces diced tomatoes
- 1 1/2 cups apple cider
- 4 cups vegetable broth
- 3 teaspoons chili powder
- 3 teaspoons ground cumin
- 2 teaspoons paprika
- 1/2 teaspoon chipotle chili powder
Instructions
- Drain and rinse your beans. Prepare vegetables.
- In large stockpot on stove over medium heat, water sauté your onion until translucent. Add your non meat crumbles and garlic. Sauté for 2-3 minutes more.
- Add beans, tomato paste, green pepper, sweet potato, zucchini, spices, apple, apple cider, diced tomatoes and vegetable broth. Stir until well mixed.
- Bring to a boil. Reduce heat. Cover with lid and simmer for 45 minutes or until vegetables are soft.
- Taste and add salt or pepper if necessary.
- Serve with dairy free sour cream and your favorite soup crackers or tortilla strips.
Notes
- *I used Morningstar brand of vegan crumbles. You can also use any other type of ground protein.
Nutrition
